Gorgonzola and Prosciutto Tartlets

Method

1. Preheat oven to 200°C fan forced (220°C conventional). Combine chopped fig and sherry in a small bowl and microwave for 20 seconds until warm. Set aside.
2. Unroll pastry, dust with flour then cut 12 circles using an 8cm pastry cutter. Place pastry rounds on a large baking tray then place a second tray on top, this acts as a weight. Bake for 16-18 minutes, until pastry is golden. Remove from oven and set aside to cool completely.
3. Using hand beaters or a stand mixer to whip gorgonzola, mascarpone and cream on medium speed until the mixture forms soft peaks when the beaters are lifted. Fold through seasoning to taste and set aside.
4. To assemble the tartlets, add 2 tsp whipped cheese to the base of a tartlet and top with a tablespoon of fig. Take a slice of prosciutto and fold it in half lengthways. Roll it around itself into a flower shape and place on top of the fig mixture and serve.
5. NOTE: The pastry rounds, gorgonzola cream and fig mixture can all be prepared separately the night before and put together when ready to serve. The pastry should be kept overnight in an airtight container on the bench, the fig mixture in a covered bowl on the bench and the gorgonzola cream in a covered container in the refrigerator.